Barbecue Cooking

Here's a chart containing the barbecue cooking times for various meats. This chart assumes you are cooking around 220 deg F on a slow smoker using indirect heat (not grilling). Of course, this is just a rough guide for barbecue cooking and there are a lot of other factors involved. As a matter of fact, there are millions of different ways to slow smoke a piece of meat. You can alter the cooking temperature, you can cook to a different internal temperature, you can change the cooking time, you can use different woods, you can choose from 100's of different rubs, marinades, brines, and sauces, etc, etc. So, if you want to get a better idea of how to improve your barbecue cooking, we have a book available for you entitled "Competition BBQ Secrets". This book will show you how to cook "competition quality" brisket, ribs, chicken, and butts. You can do this right in your own back yard too!

Just a quick word about wood flavors for barbecue cooking... pork usually does well with a hickory or oak wood smoke flavor. Beef does well with hickory, oak, or mesquite. Poultry goes good with a sweeter smoke like apple, cherry, or grapevine. Same thing with lamb. With fish, you may want to use a combination of several woods like oak and cherry. In the end, it's really up to you what smoke flavor you want to use with your barbecue cooking...

Meat	Cooking Time	Internal Temp/When it's Done
Pork Butt & Shoulder	1 - 1.5 hours per lb	195 deg F
Pork Spareribs	4 - 6 hours	165 deg F
Pork Loin	3 - 5 hours	145 deg F
Pork Sausage (raw)	2 - 3 hours	160 deg F
Beef Boneless Roast	1 hour per lb	140 deg F
Beef Brisket	1 - 1.5 hours per lb	180-190 deg F
Beef Tri-Tip	1 hour per lb	135 deg F
Beef Prime Rib	1 hour per lb	140 deg F
Beef Short Ribs	3 - 4 hours	Meat pulls easily from bone
Hamburgers	1.5 - 2.5 hours	150 deg F
Turkey	1 hour per lb	160 deg F in thigh
Chicken	2.5 - 3 hours	160 deg F in thigh
Duck	4 - 6 hours	160 deg F in breast
Cornish Hen	2 - 3 hours	160 deg in thigh
Leg of Lamb	1 hour per lb	140 deg F
Salmon	2 - 3 hours	150 deg F
Fish	2 - 3 hours	Smoke until the flesh starts to firm up and just begins to flake
Shellfish, prawns, shrimp	1/2 - 1 hour	Firm to the touch

Why not save yourself a lot of time and money and learn the slow smoking barbecue cooking recipes of a professional competition BBQ team. At least you can use their BBQ recipes as a starting point and add your own personal touch. Get "Competition BBQ Secrets" today...

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Barbecue Recipes - Competition BBQ Secrets book. Learn how to slow smoke meats right... mouth watering ribs, chicken, butts, and brisket.
Barbecue Food - Everything you ever wanted to know about barbecuing.
Barbecue Restaurant - All about barbecue restaurants and why the barbecue you cook yourself in your own back yard may be better than your local barbecue restaurant.
BBQ Recipes - Why slow smoked BBQ is better than grilled BBQ and how you can easily switch.
Barbeque Recipes - What ingredients go into great barbeque recipes. You would be surprised!
BBQ Smoker - What kind of BBQ smoker is best suited to your needs and budget?
Barbeque Smoker - Learn all about the Lang Model 60 traditional offset barbeque smoker.
Cooking Barbecue - Cooking chart for slow smoked meats.
Barbeque Grill - All about the Traeger Lil' Tex pellet smoker.
BBQ Grill - How to set up your Weber kettle BBQ grill for slow smoked success.
Char-Broil Silver - Review of the Char-Broil Silver BBQ smoker for $159 at Home Depot.
BBQ Sauce - a description of all the Regional BBQ Sauce Variations.
Barbecue Sauces - Different types of barbecue sauces and the top 3 winners in each category in NBBQA BBQ sauce contest.
Barbecue Ribs - The 3-1-1 method to slow smoke barbecue ribs.
BBQ Rib Types - What is the difference between spareribs, baby back ribs, loin ribs, and St Louis Style ribs?
Smoked Barbeque - How does altitude affect barbeque cooking temperatures?
Barbecue Forum - Should you use barbecue forums to learn how to cook competition quality brisket, ribs, chicken, & butts?
Smoked Turkey - How to smoke a turkey.
American Royal BBQ - 2007 results for the biggest BBQ contest in the world.
Cooking Barbecue - All about collagen, protein fibers, and fat.
Barbecue Wood - All about the different barbecue woods, how to use them, and the flavors that they impart.
Barbecue Smoker - A review of the Southern Yankee Barbecue Smokers.
Fast Eddy Smokers - Cookshack's FEC100 and some history about Fast Eddy Maurin.
Barbecue Sauces - Ole Ray's Barbecue Sauces.
Smoked Ham - How to smoke (reheat) a ham on your BBQ smoker.
BBQ Ribs Example Project - How to adjust BBQ ribs cooking in cooler temperatures.
BBQ Baked Beans - two great BBQ baked beans recipes and the Bush's Perfect Pair contest.
The BBQ Guru - a great blower device that digitally controls your pit temperature.
Cookshack FEC100 - The Cookshack Fast Eddy FEC100 and the importance of pit temperature control.
Boone Hall BBQ Contest - results of the 2008 Boone Hall BBQ Contest.
Smoked Brisket - Here are the rusults of several of my brisket practice runs.
Douglas, GA results - BBQ contest results & Smoked Turkey & Smoked Ham reminders.
Roasted Pig - Videos of roasted pig Filipino style on a bamboo spit - also called Lechon Baboy.
Grind Your Own Spices - Kick your rubs up a notch by grinding your own spices.
Pulled Pork - How to pull a Boston Butt the right way!
BBQ Bark - How to create great BBQ bark.
Wagyu Beef - Report on the 2009 Barnesville, GA BBQ contest and also a newsletter on Wagyu Beef.
Barbecue Turn In Boxes - a sneak peek at our "secret" turn in boxes.
Barbecue Ribs - Know when your ribs are done to perfection.
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